Aptitude à la coagulation enzymatique du lait de jument

• Published in: 36. Journée de la Recherche Equine, Paris, FRA, 2010-03-04
• Main Authors: Pochet, Sylvie, Duboz, Gabriel, Faurie, Francis, Buchin, Fabrice, Roustel, Sébastien
• Format: Publication
• Language: French
• Published: 2010
• Subjects: coagulation enzymatique; COMTOISE; COMTOISE BREED; ENZYMATIQUE COAGULATION; lait de jument; MARE MILK

The ability of mare milk to coagulate with enzymes was studied in tubes, including alone or in combination, the effect of the following parameters : concentration by ultrafiltration (10, 50 or 100 kDa, VCF=3), heat treatment of the milk (1 min at 55, 65, 75 or 92°C), adjunct of calcium chloride (0.05 to 0.3g/L), renneting pH (native, 6.5 or 6.0), the nature and amount of coagulant (bovine rennet, with low or high strength and chymosin content, or a fungal Rhizomucor miehei protease or a commercial coa-gulant dedicated to camel milk, and temperature of coagulation (32 o 40°C). Mare milk makes "flakes" but do not actually coagulate to form gel, which prevents any significant signal from a Formagraph or an Optigraph to be used. The visually observed "coagulation" time decreases with acidification, increase of the test temperature, increase of amount of coagulant (curvilinear effect) and is influenced by the nature of the coagulant (bovine rennet especially the low strength high pepsin content is better than fungal protease). Adding calcium chloride above 0.05 g/l was poorly efficient. The concentration of proteins has no effect. Heat treatment of the milk increases the "coagulation" time, mainly with fungal protease.